- 4 tablespoons unsalted butter
- 2 tablespoons white wine vinegar
- 1 medium onion, cut into 1/2-inch dice
- 2 medium leeks (about 1 pound), white and light-green parts only, halved lengthwise and thinly sliced crosswise
- 4 garlic cloves, smashed
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 1/4 cups chicken stock or low-sodium broth
- 1/3 cup heavy cream
- 2 tablespoons extra-virgin olive oil
- Four 6- to 7-ounce skinless salmon fillets
- 1 tablespoon minced flat-leaf parsley
- In a medium skillet, melt the butter with the vinegar. Add the leeks, onion and garlic and season with salt and pepper. Cook over moderate heat until the leek and onion have softened, about 5 minutes. Stir in the flour, then stir in the stock and simmer until slightly thickened, about 2 minutes. Transfer the leek mixture to a blender and puree until smooth. Return the puree to the skillet and stir in the cream. Simmer over low heat until the sauce thickens, about 5 minutes. Season with salt and pepper.
- In a large nonstick skillet, heat the olive oil. Season the salmon with salt and pepper and cook over moderately high heat until light pink throughout, about 4 minutes per side. Transfer the salmon to plates and top with the leek fondue. Garnish with the parsley and serve immediately.
Buttery, full-bodied white.